Raspberry And Beet Chèvre
6 ingredients
2 steps
Ingredients
- 1/2 cup fresh raspberries
- 2 ounces roasted beets (about 1 medium beet), quartered
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon orange zest
- 4 ounces chevre, softened
- salt
Directions
-
1Place the raspberries, quartered beet, pomegranate molasses, and orange zest in a food processor or high-powered blender. Blend on high until a smooth slurry forms. Scrape down the sides with a spatula and add the chevre and pinch of salt. Continue to blend until all the ingredients are well incorporated.
-
2Transfer to a bowl and chill for at least an hour before serving to encourage it to thicken. This dip keeps well covered in the refrigerator for up to 5 days.
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